Day 2

Day 2

LunchMediterranean Lentil Delight: Toss 1 cup of steamed lentils with 1 tablespoon each of chopped scallion and walnuts, and 1/3 cup each of chopped cucumber, tomato, and carrots. Dressing: One tablespoon of olive oil with two tablespoons of red wine vinegar. Serve over bed of one six-ounce package baby spinach.

Day 2

LunchMediterranean Lentil Delight: Toss 1 cup of steamed lentils with 1 tablespoon each of chopped scallion and walnuts, and 1/3 cup each of chopped cucumber, tomato, and carrots. Dressing: One tablespoon of olive oil with two tablespoons of red wine vinegar. Serve over bed of one six-ounce package baby spinach.

SnackParsnip Chips: Preheat oven to 275 degrees F. Line large cookie sheet with foil. Using a sharp mandoline, very thinly slice 8 ounces of large parsnips into rounds. Toss with 1 tablespoon of olive oil and 1/8 teaspoon each of salt and pepper. Arrange in a single layer on cookie sheet. Bake 50 to 55 minutes or until brown and curled. Let stand at least 10 minutes before serving.

Day 5

LunchHoney Turkey Platter: Heat 1 cup of frozen veggie mix and one cup of cubed frozen butternut squash as directed. Season with 1 teaspoon of dried cranberries, one teaspoon of honey, and nutmeg and pepper to taste. Serve with one 5-ounce skinless rotisserie turkey breast.

SnackHummus Crunch: Two tablespoons of hummus served with one cup each of sliced bell peppers and baby carrots for dipping.